Homemade instant puliodarai

Adiperukku is all about variety rice. It would be better to use Kalki’s words to describe the festival about how it was celebrated during chola kingdom. I am quoting it from ponniyin selvan’s english translation. “The auspicious day meant that people in and around the lake were in the mood for celebration – and scores of people took advantage of the festive occasion, dressed in their best clothes and finery, dragging along sapparams made of delicate, ivory-white coconut fronds. Women wore fragrant blossoms of jasmine,mullai, thaazhambu, sevvandhi, iruvatchi and shenbagam, spreading their sweet scent around. Of food, there was in plenty, in the form of delicious kootanchoru, a mixture of rice and various condiments. Some strolled along the banks, having ladled their food into cups fashioned from kamugu; other, slightly more adventurous sightseers walked right up to where the Vadavaaru poured into the lake, and ate their food, watching the sight. Children threw their used kamugu cups into the canals; they watched the flimsy containers tumble and rush through the choppy and clapped their hands with glee.”

We saw a sweet dish yesterday and today is gonna be puliodarai or tamarind rice. I am always up for traditional food. But as a busy mom, I am up for twist in the traditional food. Preparing the gojju on a weekday morning is pretty difficult for me as I have pack our lunches by 7:15AM and start to work by 7:45AM. So this instant puliodarai helps me to make the traditional puliodarai in lesser time. And I do the same on adiperukku also, if I missed to make the gojju the previous day. So here is the recipe.

Ingredients:

Oil (Preferably gingelly oil, but you can use other oil too) – 3 tbsps

Mustard seeds – 2 tsps

Urad dhal – 1 tsp

Channa dhal – 2 tsps

Red chillies – 5-6 (This is the only source of spice, so vary according to your taste)